Best 4 Smoked Ham Barley And Vegetable Soup Recipes

In the chilly days of fall and winter, there's nothing more comforting than a warm and hearty bowl of soup. Among the many delectable options, smoked ham barley and vegetable soup stands out with its rich flavor and wholesome ingredients. This classic dish combines the smokiness of ham, the chewy texture of barley, and an array of colorful vegetables, making it a delightful meal that's perfect for any occasion. If you're looking for a recipe that will warm your soul and fill your belly, look no further. Here we present a comprehensive guide to creating the ultimate smoked ham barley and vegetable soup, packed with tips, variations, and step-by-step instructions.

Check out the recipes below so you can choose the best recipe for yourself!

SMOKED HAM, BARLEY, AND VEGETABLE SOUP

Smoked Ham, Barley, and Vegetable Soup image

Categories Soup/Stew Onion Potato Tomato Sauté Ham Barley Celery Green Bean Carrot Winter Simmer Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

10 cups canned low-salt chicken broth
3 pounds smoked ham hocks
3/4 pound russet potatoes (about 2 medium), peeled, diced
1 14-ounce can diced tomatoes in juice
1 medium onion, chopped
2 medium carrots, peeled, chopped
1 cup chopped celery
3/4 cup pearl barley, rinsed
2 teaspoons dried oregano
8 ounces fresh green beans, trimmed, cut into 1/2-inch pieces

Steps:

Bring broth and ham hocks to boil in large pot. Cover, reduce heat to medium-low and simmer 15 minutes. Add diced potatoes, tomatoes with juices, onion, carrots, celery, barley, and oregano. Bring to boil. Reduce heat to medium-low; simmer uncovered until meat and barley are tender, about 1 hour.
Using tongs, remove ham hocks from soup. Cut meat off bones and chop coarsely. Return meat to soup; discard bones. (Can be prepared 2 days ahead. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.) Add green beans; simmer until beans are tender, about 15 minutes. Season soup to taste with salt and pepper.

HAM AND VEGETABLE SOUP

Ham and Vegetable Soup image

The basis for this soup's broth conveniently comes from canned bean soup. Everyone who tries this comments on how nicely the smoky flavor of ham blends with the vegetables.

Provided by Taste of Home

Categories Dinner Lunch

Time 3h25m

Yield 14-16 servings (4 quarts).

Number Of Ingredients 9

Ingredients

2 pounds smoked ham hocks
4 medium carrots, sliced
1 cup thinly sliced celery
1 medium onion, chopped
8 cups water
2-1/2 cups diced unpeeled red potatoes
1 cup each frozen corn, peas and cut green beans
1 can (11-1/2 ounces) condensed bean and bacon soup, undiluted
1/4 teaspoon pepper

Steps:

Place ham hocks, carrots, celery, onion and water in a Dutch oven or soup kettle; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until meat starts to all off the bones. , Add potatoes and vegetables; bring to a boil oil. Reduce heat; cover and simmer for 1 hour. Remove hocks; allow to cool. Remove meat from bones and cut into bite-size pieces; discard bones. Return meat to kettle. Stir in bean and bacon soup and pepper; heat through.

Nutrition Facts : Calories 253 calories, Fat 14g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 205mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 3g fiber), Protein 18g protein.

HAM BONE AND VEGETABLE SOUP

Ham Bone and Vegetable Soup image

I was looking for a good use of a ham bone without the heavy cream of a potato soup. I made use of a few other recipes to come up with one that I thought my husband and I would like. I think it is important to start with the three basics: onion, celery, and carrots. In addition, you can add a variety of different vegetables to suit your taste or depending on what you have in the house at the time.

Provided by Gayle Satre

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Yield 12

Number Of Ingredients 14

Ingredients

2 tablespoons bacon grease
1 large onion, diced
2 carrots, peeled and diced
3 stalks celery, diced
2 cloves garlic, crushed
3 potatoes, diced
8 cups hot water
8 cubes chicken bouillon
1 ham bone
1 (14 ounce) can diced tomatoes
½ (16 ounce) package frozen corn
1 (8 ounce) can tomato sauce
1 teaspoon black pepper
½ teaspoon salt

Steps:

Melt bacon grease in a large skillet over medium-high heat. Cook and stir onion, carrots, celery, and garlic in hot bacon grease until vegetables are slightly tender and fragrant, about 5 minutes. Stir potatoes into onion mixture; cook and stir until golden, about 10 minutes.
Stir hot water and chicken bouillon together in a slow cooker until bouillon is dissolved; add onion mixture, ham bone, diced tomatoes, corn, tomato sauce, black pepper, and salt.
Cook soup in the slow cooker set to Low for 4 to 6 hours. Remove ham bone from soup and let rest until cool enough to handle. Remove meat from ham bone and stir meat into soup.

Nutrition Facts : Calories 87 calories, Carbohydrate 18.8 g, Cholesterol 0.4 mg, Fat 0.4 g, Fiber 2.8 g, Protein 3 g, SaturatedFat 0.1 g, Sodium 1038.8 mg, Sugar 3.8 g

SMOKED HAM, BARLEY AND VEGETABLE SOUP

Smoked Ham, Barley and Vegetable Soup image

I got this last year at the Epicurious.com website.It's from the April 2000 issue of Bon Apetit. It's a hearty soup, great for chilly evenings! Serve with crusty bread or a good cornbread and a side salad, if you wish.One of my sons likes a few drops of Tabasco sauce in his! To make it lower fat, I simmer the ham hocks in the chicken broth the day before, remove the ham hocks and refrigerate the stock and ham hocks separately. The next day I skim off the congealed fat from the surface of the broth,cut the meat off the bones, and heat the stock back up and proceed with the soup.

Provided by Leslie in Texas

Categories Ham

Time 2h

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

10 cups canned low-sodium low-fat chicken broth
3 lbs smoked ham hocks
3/4 lb russet potato, peeled and diced (about 2 large)
1 (14 ounce) can diced tomatoes with juice
1 medium onion, peeled and chopped
2 medium carrots, peeled and chopped
1 cup celery, chopped
2 teaspoons dried oregano
3/4 cup pearl barley, rinsed and drained
8 ounces fresh green beans, trimmed and cut into 1/2 inch pieces (optional)

Steps:

Bring broth and ham hocks to a boil over medium high heat.
Cover, reduce heat to medium-low, and simmer for 15 minutes.
Add the potatoes, tomatoes with juices,onions, carrots,celery, barley, and oregano.
Bring to a boil; reduce heat to medium low,and simmer ,uncovered, until meat and barley are tender, about 1 hour.
Using tongs, remove ham hocks from soup, Cool and cut meat off bones and chop coarsely.
Can be prepared two days ahead to this point. Refrigerate uncovered until cold, then cover and refrigerate. Bring soup to a simmer before continuing.
Add green beans, if desired, and simmer until beans are tender, about 15 minutes.
Season soup to taste with salt and pepper.

Nutrition Facts : Calories 491.7, Fat 18.3, SaturatedFat 6.3, Cholesterol 156.4, Sodium 241.8, Carbohydrate 28.5, Fiber 5.5, Sugar 3.9, Protein 51.5

Tips:

Use a variety of vegetables. This will give your soup a more complex flavor and texture. Some good choices include carrots, celery, onion, potatoes, and peas.
Don't overcook the vegetables. You want them to be tender, but not mushy. Aim for a cooking time of about 15 minutes.
Use a good quality smoked ham. This will make a big difference in the flavor of your soup. Look for a ham that is smoked over hardwood.
Season the soup to taste. Add salt, pepper, and other spices as desired. You can also add a touch of sweetness with honey or maple syrup.
Serve the soup hot. This is a great soup to serve on a cold day. It's also perfect for a potluck or party.

Conclusion:

Smoked ham, barley, and vegetable soup is a hearty and flavorful soup that is perfect for a cold day. It's also a great way to use up leftover ham. With a few simple ingredients and a little bit of time, you can make a delicious and satisfying soup that the whole family will enjoy.